Issue link: http://www.wacmagazine.com/i/450770
A la Carte By Ryan Bear, WAC Restaurant Operations Manager S pring is coming. It's that time of year when we look forward to flowers, frost-free nights, and new offerings at farmers markets—and on the WAC menus! WAC Executive Chef Eric Floyd calls spring the perfect opportunity to showcase the diversity of Pacific Northwest produce and seafood. Eric is constantly looking for new and returning seasonal items to add to the menus at Torchy's and Hagerty's. As the days grow warmer—and brighter— look for the forages of spring, including "ramps," also known as wild leeks. These native onions love sandy and moist hillside soils, and can often be found streamside. In fact, some foragers say that "a bad day of mushroom hunting is a good day for leeks." Ramp greens are at their best in early spring, and the bulbs can be eaten year-round. These bright and beautiful onions are known for their strong pungency, and a little goes a long way in the kitchen. Our spring menus will also feature locally foraged nettles, morels and mushrooms. The harvest of any given year dictates availability, and that makes these items all the more special when they do arrive. Springtime offers a chance to enjoy lighter dishes with a variety of baby vegetables, as well. Garlic scapes—the leaves that grow off of garlic bulbs—are a favorite of Chef Eric's and will soon start to appear on a selection of dishes. Fiddlehead ferns sautéed in French butter with sea salt will also come to our menus. These seasonal specialties add a unique and delicious alternative to any plate, so buy them up when you see them at your local market. Spring also marks the start of a new fishing season, granting access to the bounty of the Pacific, including cod, pole-caught tuna, and the best halibut on earth. Our main seafood feature, however, will come as no surprise—wild Alaska salmon. Chef Eric uses preparations that preserve the light, delicate flavors of one of the best natural treasures around. And no WAC spring menu would be complete without dessert from Pastry Chef Lori Masaki, who will incorporate new fruit into her house-made sorbets, ice creams, and pastries. Yes, springtime comes with much anticipation. Here's to a bountiful season. The anticipation of springtime The seasons are changing, and so are our menus Spring offers an exciting time for seasonal inspiration. Look for fresh new arrivals at your local markets and in our restaurants. L U K E R U TA N ( 3 ) 12 | Washington Athletic Club Magazine | FEBRUARY / MARCH 2015